Quiche
Baked this for a party this weekend. I always fall back on quiche for these potluck shindigs. It’s probably because finding the ingredients in Tokyo, in the same place, requires nothing less than the moons aligning and the sea parting. Thus making it that much more entertaining trying to make it. Being the American that I am, it took me some time to put two and two together and figure out that emental cheese is actually Swiss cheese, which is the second key ingredient in my quiches. There is no “Swiss” cheese in Japan, only emental. Besides cheese, the other two important ingredients are fresh herbs and one secret ingredient. This one was filled with swiss and gouda, several types of herbs, some fresh some dry, roasted bacon and sauteed scallions(negi).
Oh, and here’s another of my Kaossilator “sessions”, if you would call it that. It’s a funny little box, since it doesn’t save, when you make a beat you like, you better record it or it’s lost for good.
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